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Most people are probably familiar with hot sake, served
in a shaped earthenware carafe and tiny cups. People are also becoming increasingly aware of cold sake,
understanding that in many cases, sake that comes out piping hot from an electric sake warmer is of lesser quality.
Heating sake covers up inferiority. This, of course, is not always the case, since there are plenty of premium sakes
that taste great slightly warmed. Heating sake is also a more traditional way to serve sake.
If the hot vs. cold sake question is too much to worry about when you're already having trouble deciding on what sushi to order, try nigori sake. "Nigori" translates to "cloudy." Nigori sake is whitish in color. The cloudiness comes from particles of rice that did not ferment during the sake making process. Regular sake is clear because these rice particles have been filtered out. Nigori sake, which is often just referred to as "unfiltered sake," is white because rice particles are left behind.
Now technically, the clear sakes are much more refined, since the sake brewmasters have used great care and time to filter out particles. However, nigori sake certainly tastes just as good. It's very different, as it does have a creaminess in the mouth as compared to the clear sakes, the way a lowfat milk may taste creamier than plain water. Nigori sake also tastes much sweeter. I don't like to drink it along with a meal, but it's a great way to start or finish.
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12-30-2005 @11:51PM Sweetspamette said... Yucko to hot sake...I've been drinking icy pearl sake for a few years. Throw in some tempura fried shrimp heads and you have my full attention.
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12-31-2005 @1:19AM Kelley Ritchey said... Is hot sake really hot? I'm not a huge sake drinker, but when I've had the heated kind, it's always been rather lukewarm.
Am I going to substandard sushi houses?
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12-31-2005 @10:44AM Sweetspamette said... It's my understanding that sake used to be gently warmed due to imperfections in the taste. Cheaper sakes are still served that way. While I posted "icy cold" a good sake should be lightly chilled, like a good wine. I'm sure someone with more sake knowledge will post something totally different, but that is how it was explained to me. And don't forget to shake your pearl or Nigori sake.
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1-02-2006 @1:31AM Patiwat Panurach said... I understand that traditionally, most sake was served heated due to imperfections in the production/storage process. Often during sake production, the yeast would not be completely destroyed or the rice-mass would not be completely filtered. Without fridges, this sometimes resulted is the sake would go "rotten" - resulting in a bad smell. Heating it would help reduce the perception of this.
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